Cave de NoéHallau Blauburgunder
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Hallau Blauburgunder from the Cave de Noé
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hallau Blauburgunder of Cave de Noé in the region of Vaud is a with a nice freshness.
Food and wine pairings with Hallau Blauburgunder
Pairings that work perfectly with Hallau Blauburgunder
Original food and wine pairings with Hallau Blauburgunder
The Hallau Blauburgunder of Cave de Noé matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef and spice stuffed peppers, orloff roast or rabbit in white wine (casserole).
Details and technical informations about Cave de Noé's Hallau Blauburgunder.
Discover the grape variety: Admirable
Table grape with long bunches and juicy, crunchy golden berries with firm flesh and a pleasant sweet taste. Very rarely vinified, yielding simple, fresh, low-aromatic whites if so. Listed in the official French Vine Variety Catalogue (list A1) for its heritage interest. French table grape variety from a Bicane × Chasselas cross, obtained around 1840 in Saumur by Dr Auguste Courtiller (Admirable de Courtiller).
Last vintages of this wine
The best vintages of Hallau Blauburgunder from Cave de Noé are 2014, 0, 2013
Informations about the Cave de Noé
The Cave de Noé is one of of the world's greatest estates. It offers 23 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
